SUMMER Get Started SUMMER TOMATO GAZPACHO – 12 georgia olive oil | strawberry | basil seed

SEARED FOIE GRAS – 20 OCTAGON cherry & long pepper | brioche toast | pistachio dust

FRIED GREEN TOMATOES – 10 pimento cheese | smoked tomato vinaigrette Field & Water

CHILLED LOBSTER – 25 VEGAN HOPPIN JOHN – 23 corn 3 ways | black truffle aioli | black eyed peas | carolina gold rice | black summer truffles oyster mushroom | smoked tomato

CORN FRITTERS – 7 CHICKPEAS & DUMPLINGS – 24 basil infused | smoked maple syrup vegetarian gravy | fried okra | mirepoix PORK BELLY PINXTOS – 15 peach chile sauce | pineapple | mint LOWCOUNTRY SHRIMP & ANSON MILLS RICE GRITS – 34 smoked tomato broth | nueske bacon | fennel

ORA KING SALMON – 38 cornmeal gold rice cakes | succotash | citrus butter | shaved fennel

ALASKAN HALIBUT – 43 tomato conserva | crushed fingerling potatoes | dill buerre blanc Let’s Share MANCHESTER FARMS QUAIL – 36 andouille cornbread stuffing | corn custard | OYSTERS – Market sorghum jus compressed melon, cucumber & pickled mustard seed | JOYCE FARMS COUNTRY CAPTAIN cucumber dill mignonette CHICKEN – 29 carolina gold rice | toasted almonds | CHARCUTERIE – 24 currants & crème de cassis | blistered tomato | chefs selection of spotted trotter charcuterie | curry chicken jus local cheeses | marcona almonds | crostini 1855 FARMS BEEF SHORT RIB – 40 CAVIAR – Market peach corn relish | basil corn fritters | choice of golden osetra or paddlefish caviar | cipollini onions crème fraiche | blini Salads & Bowls YOUNG LETTUCE – 14 benne seed vinaigrette | fresh & pickled vegetables

WATERMELON & RED QUINOA – 15 PRIME CUTS feta | jalapeo meyer lemon vinaigrette | 12 oz linz berkshire pork chop – 46 baby kale | mint 6 oz black diamond filet – 58 18 oz linz 30-day dry aged ribeye – 80 BLUEBERRIES & GREENS – 15 arugula | blueberry maple vinaigrette | farro | served with seasonal vegetable | whipped potato | spiced pecans pinot noir demi glace

BUTTER LEAF & STEAK ENHANCEMENTS HEIRLOOM TOMATO – 15 foie gras – 18 red wine shallot vinaigrette | asher blue cheese – 5 applewood smoked bacon | point reyes blue | wild mushrooms – 6 toasted sunflower seeds

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. SUMMER Thoughts on the Summer Menu Although all seasons of the year have unique and flavorful ingredients, summer has got to be the pinnacle for most chefs. The flavors we encounter over the summer months are sublime. Cherries, peaches, corn, tomatoes and watermelon, just to name a few are exceptional in taste, texture and appearance, with endless possibilities of culinary creations. I’m very excited for our team to be innovative and creative with the multitude of ingredients this time of year has to offer. Our mission, as always, is to source the highest quality ingredients and showcase only the best seasonal produce, seafood and meats available. Thank you for supporting us, we are very happy to be able to share a memorable epicurean dining experience with you. Enjoy your summer and the meals you share with your loved ones.

— Chef Daniel Vesey

Origins & Inspirations for the Menu

OKRA CORN FRITTERS Okra is a warm season crop grown Corn fritters are essentially little throughout South Carolina. It is a tall, doughnuts that are made from an egg, upright plant with a hibiscus-like flower milk, corn and flour mixture. Fritters in that originated in Africa. The immature, general have a long history, being made in young seed pods are the edible part of England and Africa, however corn fritters this plant and are an important ingredient are a creation of the American South. in Southern cuisine. It has become a The word Fritter is derived from the late beloved addition to the Southern Latin Frictura, meaning “a fry”. Fritters table in its many forms of can be shallow fried, deep fried preparation: Fried, roasted, or baked, the most common boiled (as a thickener for method of being prepared soups and gumbos) dried, in the South being deep steamed or pickled. The fried. Traditionally fritters interior of raw okra is are served with maple described as silky or syrup. Our unique corn slimy, however when fritters have basil blended cooked properly, its into them giving them a flavor and texture bright green color and become mild and can sweet, herbaceous quality. mimic eggplant. Okra They are also served with has many health benefits, smoked maple syrup, which rich in magnesium, fiber, has a flavor reminiscent of a antioxidants and vitamins smoky campfire. and may benefit heart health and blood sugar control.

WATERMELON Although always referred to as a melon, the watermelons are actually berries. So are cucumbers, cantaloupes, squash and pumpkins. Scientifically called pepos, these fruits fall into a specific category of berry; one with a tough rind, multiple flat seeds and pulpy flesh. Pepos are also indehiscent, meaning the fruit does not split open to release the seeds when they are ripe. Watermelons were brought to the Americas by European colonists and the first watermelons date back 5000 years to South Africa. Over time, different types of watermelons developed with varying shapes, colors and flavor characteristics. Today there are over 1,200 varieties of watermelon that are grown in more than 96 countries.They are high in vitamin C and low in fat and sodium which makes them a healthy food choice.